Peanut Butter Fluff Cookies

The Fluffernutter Sandwich is more American than apple pie, and not because the peanut and marshmallow combination is a part of every American kid’s childhood. Once upon a time, peanut butter and marshmallow cream were patriotic flavors. During World War I, people were encouraged to reduce their meat intake for the war effort, and ham sandwiches were replaced with Fluffernutters! (Only back then, it was called the “Liberty Sandwich.”)

These cookies have repackaged the taste of free will into a thin, gooey, chewy slice of nostalgia. They are the after school snack you deserved, and still deserve, only this time each buttery bite is cannabis infused to take it to the next level!

Peanut Butter Fluff Cookies Edible Recipe:

Prep time: 1.5 hours
Cook Time: 9 minutes
Yield: 28 cookies

Equipment Needed:  

  • 2 Baking trays/cookie sheets
  • parchment paper
  • 1 bowl
  • 1 wooden spoon

Ingredients Needed:

  • 1 stick (110g) butter/Cannabutter at room temperature (see note)
  • 1 ¼  cup Dark Brown Sugar
  • 1 cup Creamy Peanut Butter
  • ½ tsp Salt
  • 1 Egg, room temperature
  • ¾  cup All-purpose Flour
  • 1 tsp Baking Soda
  • Marshmallow Fluff (original flavor)

Note: Adjust the potency of this dessert by moving the ratio of regular butter to cannabutter. For instance, use a half-stick of cannabutter and a half-stick of regular butter for a less potent cookie.


  1. In the bowl, cream together the butter, peanut butter, sugar, and salt until evenly mixed. 
  2. Add the egg and mix in well.
  3. Add the flour and baking soda. Mix until well combined and the dough is smooth. 
  4. Cover the dough with plastic wrap and chill in the fridge for at least 1 hour. 

When ready to bake:

  1. Preheat oven to 375ºF. 
  2. Line baking sheet with parchment paper. 
  3. Use a spoon to measure out golf-ball sized dough balls.
  4. Roll into balls and place on the baking sheet, at least 4 inches apart. These cookies will spread quite a bit. You may end up with only 6 cookies on the pan. If you need to bake in batches, while you’re waiting for a batch to bake, return your unbaked dough to the fridge to keep it firm and chilled.
  5. Flatten each ball a bit, and make a large dent in the center of each.
  6. With a small spoon, fill each indentation with about a ½ tsp of Fluff. 
  7. Bake for 9 minutes. The cookies will puff up in the oven, but will flatten as they cool. 
  8. Repeat until all the dough is baked. 

These cookies keep well in an airtight container. To prevent sticking when stacking cookies, cut small squares of parchment paper and place between each cookie. 

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